Recommended Beer: Belhaven Scottish Ale, Belhaven Brewery Company Ltd., Dunbar, East Lothian, Scotland, UK
Style & Description: Scottish Ale, 5.2% ABV – A deep amber body, tinged with ruby and topped with a cream-colored head emits aromas of caramel, plums, butterscotch, alcohol, and light cocoa. On the tongue, light toffee and butterscotch comes alive, drenched in deep fruitiness. As an ingredient in cake, it provides moisture and rich fruity flavors. The caramel icing complements the nuances of flavor in the nuts, dates, and Scottish Ale.
Preheat oven to 350°.
1 ¾ C. Cake Flour
1 C. Firmly Packed Brown Sugar
½ C Butter, softened
½ C. Belhaven Scottish Ale
½ Tsp. Salt
1 ¾ tsp. Double-acting Baking Powder
1 tsp. Vanilla
¾ C. Chopped Pecans
¾ C. Chopped Dates
Sift 1 ¾ cups cake flour; then re-sift with 1 cup brown sugar, salt, and baking powder.
Cream butter and eggs, then evenly add sifted dry ingredients, nut meats and dates. Gradually beat in Belhaven Scottish Ale and vanilla. Bake in a greased pan for 30 minutes.
When cool, spread with McCallum’s Caramel Coat of Arms Icing.
McCallum’s Caramel Coat of Arms Icing
2 C. Brown Sugar
1 C. Cream
3 tbls. Butter
1 tsp. Vanilla
Stir and dissolve 2 cups brown sugar in 1 cup cream. Cover and cook over medium heat about 3 minutes, until all sugars on the sides of the pan have dissolved. Then, uncover and cook until temperature reaches 238°-240°. Measure with a candy thermometer.
Add 3 tablespoons butter. Remove from heat and cool to 110°. Add vanilla. Beat the icing with an electric mixer until creamy. Thin with small amounts of cream, if necessary. Spread on cake and dress with chopped pecans.
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